Recipes/Pressure Cooker Butter Chicken

Ingredients

1 tbsp. vegetable oil 1 tbsp. butter 1 large onion, diced 2 tsp. freshly grated ginger 5 cloves garlic, crushed and roughly chopped 1 (6-oz.) can tomato paste 2 lb. boneless skinless chicken thighs, cut into 1" pieces 1 tbsp. garam masala 1 tsp. paprika 1 tbsp. granulated sugar 1 tsp. ground cumin 1/2 tsp. turmeric Kosher salt Freshly ground black pepper 3/4 c. heavy cream Rice, for serving Naan, for serving Yogurt, for serving Cilantro, for serving

Directions

• Preheat Instant Pot to Sauté setting. Once heated, add oil and butter then add onion, ginger and garlic. Let sear until lightly browned, 3 to 4 minutes. Add tomato paste and cook, mixing constantly until it is darkened in color, about 3 minutes.
• Add 1/2 cup water, chicken, and spices to the pot, and season with salt and pepper. Seal lid and set to Pressure Cook on High for 5 minutes.
• Let pressure release naturally for 10 minutes and then follow manufacturer's instructions for quick releasing remaining steam.
• Stir in heavy cream and adjust seasoning with salt and pepper.
• Serve with rice, naan, yogurt, and cilantro.